| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Other |
| Preparation | Moderate |
| Calories | 767 |
| Fat | 18.4g |
| Saturates | 3.1g |
| Protein | 52.5g |
| Carbs | 96.4g |
| Sugars | 9.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the pineapple-coriander salsa, dice the pineapple, finely chop a handful of coriander and juice 1 lime. Combine the salsa ingredients in a medium-sized bowl and season with salt and pepper.
Slice the fillets into taco-sized strips. In a shallow, bowl combine the flour, taco seasoning and baking powder. Divide the mixture between two bowls. Pour enough non-alcoholic beer or soda water into one of the bowls to make a smooth batter.
Heat the oil in a deep pot or frying pan over a medium-high heat. Line a large plate with paper towels.
Coat each fish fillet strip with the dry flour mixture then dip into the wet batter.
Carefully lower the fish strips into the oil, frying in batches, if necessary, to avoid overcrowding the pot. Fry for 3-4 minutes on each side until golden brown and crispy, then transfer to the plate lined with paper towels.
When ready to serve, spread some taco sauce in each taco, top with the crispy fish followed by the pineapple salsa and guacamole. Scatter over some fresh coriander and serve with lime wedges.
